Cream Of Chicken Soup Enchiladas Recipes

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CREAM OF CHICKEN SOUP ENCHILADAS RECIPE



Cream of Chicken Soup Enchiladas Recipe image

I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.

Provided by Jellyqueen

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 (4 1/2 ounce) can chopped green chilies
8 12-inch flour tortillas
2 cups shredded cheddar cheese
2 cups chopped cooked chicken

Steps:

  • Heatr oven to 350°F.
  • Spray 13x9 baking dish with cooking spray.
  • In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
  • Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
  • Spoon remaining mixture onto top of the tortillas and cover pan with foil.
  • Bake 30 to 35 minutes.
  • Remove from oven and top with the reserved cup of cheese.
  • Bake 5 minutes longer, or until cheese is melted.

CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP



Chicken Enchiladas with Cream of Chicken Soup image

A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. -Cheryl Pomrenke, Coffeyville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 11

3 cups shredded cheddar cheese, divided
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (8 inches), warmed
Pico de gallo, optional

Steps:

  • In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.

Nutrition Facts : Calories 663 calories, Fat 39g fat (23g saturated fat), Cholesterol 144mg cholesterol, Sodium 1160mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein.

EASY CHEESY CHICKEN ENCHILADA SOUP



Easy Cheesy Chicken Enchilada Soup image

Turn cream of chicken soup into a fiesta of flavors with chicken, cheese, and enchilada sauce. Olé!

Provided by edlong1121

Categories     Mexican Chicken Soups and Stews

Time 20m

Yield 6

Number Of Ingredients 8

2 (10.5 ounce) cans condensed, 98% fat-free cream of chicken soup with 30% less sodium
1 (15.25 ounce) can yellow corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can enchilada sauce (such as Old El Paso®)
1 (9 ounce) package frozen, cooked Southwestern-seasoned chicken strips, thawed and chopped
2 cups milk
1 cup shredded reduced-fat Cheddar cheese
¾ cup tortilla chips

Steps:

  • Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
  • Ladle into bowls and top individual servings with tortilla chips.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 43.5 g, Cholesterol 55.8 mg, Fat 9.9 g, Fiber 7.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1738.6 mg, Sugar 7.2 g

SOUR CREAM ENCHILADAS



Sour Cream Enchiladas image

Simple and tasty, a nice change for weeknight dinners!

Provided by lara

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8

2 skinless boneless chicken breasts, cut into 1-inch cubes
1 ½ cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
  • Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

Nutrition Facts : Calories 783.3 calories, Carbohydrate 80.2 g, Cholesterol 86.4 mg, Fat 36.2 g, Fiber 4.8 g, Protein 33 g, SaturatedFat 17.1 g, Sodium 1678 mg, Sugar 4.4 g

ENCHILADA CHICKEN SOUP



Enchilada Chicken Soup image

Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast-to-fix favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. -Cristin Fischer, Bellevue, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 7 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2-2/3 cups whole milk
1 can (10 ounces) chunk white chicken, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chiles
Sour cream

Steps:

  • In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.

Nutrition Facts : Calories 207 calories, Fat 10g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 992mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.

CREAMY CHICKEN ENCHILADA CASSEROLE



Creamy Chicken Enchilada Casserole image

Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.

Provided by Dick McCabe

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 10

Number Of Ingredients 12

cooking spray
1 cup sour cream
1 (10.5 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (4 ounce) can chopped green chiles, drained
¼ cup salsa
⅛ teaspoon salt
12 corn tortillas
6 cups shredded cooked chicken
1 (6 ounce) can black olives, drained and sliced
1 ½ cups shredded Monterey Jack cheese
1 cup queso fresco, crumbled

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
  • Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
  • Bake in the preheated oven until hot and bubbly, about 45 minutes.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 21.5 g, Cholesterol 101.1 mg, Fat 27 g, Fiber 3 g, Protein 31.6 g, SaturatedFat 11.3 g, Sodium 861.5 mg, Sugar 1.1 g

CREAM OF CHICKEN ENCHILADAS



Cream of Chicken Enchiladas image

Make and share this Cream of Chicken Enchiladas recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
3 cups diced cooked chicken
1 (4 ounce) can mushrooms, drained and chopped
1/2 onion, chopped
1 (4 ounce) can green chilies, drained
1/4 teaspoon oregano
salt and pepper
10 -12 flour tortillas
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

Steps:

  • Mix together first 7 ingredients.
  • Add salt and pepper to taste.
  • Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
  • With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
  • Pour evenly over enchiladas in casserole dish.
  • Sprinkle with shredded cheese.
  • Bake at 350 degrees for 30-40 minutes.

Nutrition Facts : Calories 741.5, Fat 45.3, SaturatedFat 23, Cholesterol 149.4, Sodium 1512.6, Carbohydrate 38.2, Fiber 2.2, Sugar 5, Protein 44.8

FAVORITE CREAMY CHICKEN ENCHILADAS



Favorite Creamy Chicken Enchiladas image

"This casserole has so much zesty Mexican flavor that my husband doesn't even realize it's a low-fat dish," says Shirley Meyer of Alden, Minnesota. "With its creamy sauce made from soup and cheeses, it tastes like a calorie-laden meal when it's not."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 small onion, chopped
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup fat-free sour cream
1 cup shredded reduced-fat cheddar cheese, divided
1 cup shredded part-skim mozzarella cheese, divided
6 fat-free flour tortillas (8-1/2 inches)
2 cups cubed cooked chicken breast

Steps:

  • In a skillet or saucepan coated with cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts :

SARAH'S BEEF ENCHILADAS WITH CHICKEN SOUP



Sarah's Beef Enchiladas With Chicken Soup image

Make and share this Sarah's Beef Enchiladas With Chicken Soup recipe from Food.com.

Provided by Hill Family

Categories     Poultry

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs hamburger
7 ounces green chilies
15 ounces refried beans
10 3/4 ounces cream of chicken soup
1 pint sour cream
2 tablespoons onions, chopped
2 -4 cups cheddar cheese or 2 -4 cups mozzarella cheese
flour tortilla
salt, to taste
pepper, to taste

Steps:

  • Brown the hamburger; drain off fat, mix in chillies and re-fried beans. Heat and then set aside.
  • Mix soup, sour cream and onion together, heat on medium heat until mixed thoroughly.
  • Add enough of the soup mixture to lightly cover the bottom of a greased 9x13 inch pan.
  • Place a scoop of meat and scoop of soup mixture in each tortilla, sprinkle cheese on top. Place in baking dish. Repeat until dish is full.
  • Pour remaining soup mixture on top and top that with the cheese.
  • Bake at 300F for 30 minutes.

Nutrition Facts : Calories 1096.6, Fat 74.5, SaturatedFat 38.5, Cholesterol 276.7, Sodium 1383, Carbohydrate 32.8, Fiber 6.5, Sugar 3.9, Protein 73.3

SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.

Provided by Julia Moskin

Categories     dinner, casseroles, poultry, main course

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 12

Cooking spray
2 (10-ounce) cans mild green enchilada sauce
1 (10-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream (1 cup)
4 cups shredded meat from 1 store-bought rotisserie chicken
1 (4-ounce) can diced green chiles
1 (14-ounce) bag grated mozzarella cheese (about 3 1/2 cups)
10 (8-inch) soft flour tortillas
1 tomato, chopped
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional)

Steps:

  • Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
  • In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
  • In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
  • Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
  • Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
  • Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.

CREAMY CHICKEN ENCHILADA SOUP



Creamy Chicken Enchilada Soup image

If you love sour cream chicken enchiladas, you will love this soup. It's easy to throw together and is not too spicy (unless you want to use more spicy ingredients). It is thick and creamy and wonderful comfort food. Makes a large pot of delicious, mildly spicy, creamy soup that tastes just like sour cream chicken enchiladas!

Provided by JeriM in Austin, Tx

Categories     Mexican Soups and Stews

Time 25m

Yield 8

Number Of Ingredients 8

4 cups chopped cooked chicken breast
1 (26 ounce) can condensed cream of chicken soup
1 (15 ounce) can green enchilada sauce
15 ounces milk
1 (7 ounce) can diced green chiles
6 (6 inch) corn tortillas, quartered
¼ teaspoon garlic powder
1 (16 ounce) container light sour cream

Steps:

  • Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
  • Remove soup from the heat and stir in sour cream until well blended.

Nutrition Facts : Calories 390.2 calories, Carbohydrate 25.2 g, Cholesterol 86.3 mg, Fat 20 g, Fiber 2.1 g, Protein 27 g, SaturatedFat 8.1 g, Sodium 1125 mg, Sugar 4.5 g

ZIPPY CHICKEN ENCHILADAS



Zippy Chicken Enchiladas image

Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. -Julie Moutray, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 10

1 can (16 ounces) refried beans
10 flour tortillas (8 inches), warmed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
3 to 4 cups cubed cooked chicken
3 cups shredded cheddar cheese, divided
1 can (15 ounces) enchilada sauce
1/4 cup sliced green onions
1/4 cup sliced ripe olives
Shredded lettuce, optional

Steps:

  • Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 487 calories, Fat 23g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1001mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.

CREAM OF CHICKEN ENCHILADAS



Cream of Chicken Enchiladas image

This is a great recipe that a friend of mine has been bringing to office pot-lucks for years. I just got the recipe from him and made it myself. It's a unique and pretty decadent twist on traditional enchiladas. You can adjust the amount of green chiles and jalapenos to your particular taste. This recipe carries a little bite, but is not particularly hot (even using green chiles rated HOT). To pep it up, use 3 cans of green chiles and 2 cans of jalapenos. For potlucks or freezing, double or triple this recipe.

Provided by cr.jr.recipes.2090

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

1 whole chicken
1 (26 ounce) can cream of chicken soup
2 (4 ounce) cans diced green chilies
1 (4 ounce) can diced jalapenos
1/2 cup sour cream
2 1/4 cups shredded cheese
1 dozen corn tortilla

Steps:

  • Boil 1 chicken (approximately 1 hour) until thoroughly cooked. Remove from pot and allow to cool. (Reserve the stock you just made for a future soup project). Shred the chicken and set aside.
  • Simmer together soup, green chiles, jalapenos, sour cream and 1/2 cup shredded cheese. This will serve as your enchilada sauce.
  • Once sauce is well combined and simmering, remove 2 cups and set aside. Add shredded chicken to remaining sauce and remove from heat.
  • Heat tortillas in a skillet sprayed with nonstick cooking spray or 1/4 tsp of hot oil; just enough to make them soft and pliable. Blot with paper towel to remove excess oil.
  • Roll approximately 1/4 cup of chicken/sauce mixture and an additional 1tbsp shredded cheese in each tortilla. Lay enchiladas side by side in a 9X13 casserole pan sprayed with nonstick cooking spray. Approximately 8 will fit down the length of the pan, place the other 4 2 abreast alongside them.
  • Pour reserved 2 cups of sauce over the top of the enchiladas and sprinkle remaining shredded cheese (should be about 1 cup) over the top.
  • Bake at 375 for 18-20 minutes or until brown and bubbly.

Nutrition Facts : Calories 889.9, Fat 58.3, SaturatedFat 21.3, Cholesterol 207.9, Sodium 1844.3, Carbohydrate 37.6, Fiber 4, Sugar 3, Protein 53.4

CHICKEN ENCHILADAS V



Chicken Enchiladas V image

A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.

Provided by Jeri Reed

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 9

1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl mix the soup and sour cream; set aside.
  • Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
  • Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
  • Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 351.8 calories, Carbohydrate 30.6 g, Cholesterol 50.5 mg, Fat 16.9 g, Fiber 0.5 g, Protein 19.2 g, SaturatedFat 6.8 g, Sodium 794.2 mg, Sugar 1.4 g

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

Make and share this Sour Cream Chicken Enchiladas recipe from Food.com.

Provided by Lisa Young

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 cups chicken breasts, cooked & shredded
1 tablespoon chili powder or 1 tablespoon taco seasoning
1 can cream of chicken soup
1 (8 ounce) container sour cream
1 can Rotel tomatoes & chilies, drained
12 corn tortillas
cheddar cheese, grated
onion, chopped
vegetable oil

Steps:

  • Combine the shredded chicken with the chili powder and set aside.
  • Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often.
  • Wilt tortillas in vegetable oil and pat dry with paper towel.
  • Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.
  • Place tortilla rolls in casserole dish.
  • Top with remaining sauce, cheese, and onions.
  • Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.

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From lilluna.com


CREAMY CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT RECIPE)
How to Make Condensed Cream of Chicken Soup Step 1: Combine chicken broth with 1/2 cup milk in a large saucepan, then bring to a boil. Step 2: In a small bowl, whisk together flour and seasonings, then stir in remaining milk until a smooth mixture forms. Step 3: Turn saucepan down to low heat, and pour in the flour and milk mixture.
From foodnewsnews.com


SOUR CREAM CHICKEN ENCHILADAS - FAVORITE FAMILY RECIPES
2018-04-25 Instructions. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Spread 2/3 cup of green enchilada sauce evenly on the bottom of the dish. In a large bowl, combine the shredded chicken, 1 cup of cheese, remaining enchilada sauce, condensed cream of chicken soup, sour cream, and salsa.
From favfamilyrecipes.com


BEEF ENCHILADAS WITH CREAM OF CHICKEN SOUP RECIPES
2022-04-26 water, corn tortillas, vegetable oil, extra lean ground beef and 5 more. Grandmas Cheesy Hashbrown Casserole Made without Cream of Chicken Soup! Freutcake. seasoned salt, flour, pepper, frozen hash brown potatoes, shredded cheddar cheese and 11 more.
From yummly.com


CREAM OF CHICKEN SOUP ENCHILADAS - SOUPNATION.NET
2022-01-06 Heatr oven to 350°F. Spray 13×9 baking dish with cooking spray. In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese. Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down. Spoon remaining mixture onto top of the tortillas and cover pan with foil.
From soupnation.net


CREAMY CHICKEN ENCHILADAS - BIGOVEN
To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.) Roll up chicken mixtures in tortillas (I use 6 -8 tortillas) and place in 9x13 pan or two 8x8 pans. Spread remainder of soup mixture on top of tortillas and top with grated cheese. Bake at 350 for approximately 35 mintues ...
From bigoven.com


JOANNA GAINES CHICKEN ENCHILADA SAUCE - THERESCIPES.INFO
Joanna Gaines' Sour Cream Chicken Enchilada Recipe trend diyjoy.com. To make the sauce thicker, combine a large bowl of chicken soup, enchilada sauce, and sour cream in a stand-up mixer until combined.Half of the sauce mixture should be placed on the bottom of the pan. Keep the remainder of the sauce in a separate container. Mix the chicken and chilies together in a …
From therecipes.info


CHICKEN ENCHILADA RECIPE WITH CREAM OF CHICKEN SOUP
2021-11-27 Preheat oven to 375°C. Stir the soup, water, rice, broccoli and onion powder in 9 x 13-inch baking dish. Place the chicken on top and season with salt and pepper. Sprinkle the bread crumbs on the top of the chicken and rice. Cover with foil.
From soupnation.net


CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Recipes With Beans Vegetarian ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. …
From recipeschoice.com


THE BEST CREAMY CHICKEN ENCHILADA SOUP | HEALTHY FITNESS MEALS
2020-01-06 First, add the onions, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes. Then, stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Cook and prep soup: Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
From healthyfitnessmeals.com


SOUR CREAM CHICKEN ENCHILADAS RECIPE - MAGNOLIA
Position an oven rack in the top third of the oven and preheat the oven to 350°F. Spray a 9x13x3-inch (deep) baking dish with vegetable oil. In a large bowl, whisk together the enchilada sauce, chicken soup, and sour cream. Spread about 1/2 cup of the sauce in the baking dish. Set aside the remaining sauce.
From magnolia.com


ONE POT CHICKEN ENCHILADA SOUP (30 MINUTE MEAL) - MOM ON …
2020-12-11 Whisk in one cup of the chicken stock until well combined. Whisk in remaining chicken stock. Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer over medium heat and and cook for 10 minutes, stirring frequently to keep from sticking to the bottom.
From momontimeout.com


HEALTHY CHICKEN ENCHILADAS - CAMPBELL SOUP COMPANY
2019-01-09 Instructions. Heat the oven to 350°F. While the oven is heating, stir the soup, salsa, water, sour cream and chili powder in a large bowl. Reserve 3/4 cup soup mixture. Add the chicken to the remaining soup mixture and stir to coat. Spoon 1/2 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
From campbells.com


CHEESY CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP
2022-04-10 Sour Cream Chicken Enchiladas without Soup. A lot of recipes for enchiladas use a cream of chicken soup as the sauce base, but the way I make it from scratch is far superior in flavor . Not that there is anything wrong with taking shortcuts, but this wont take a lot longer than opening a can, and youll love the result!
From soupnation.net


HOW TO MAKE EASY CREAMY CHICKEN ENCHILADA SOUP - SERIOUS EATS
2018-08-10 Using bone-in, skin-on chicken helps add flavor and gives the chicken better texture. Next, I purée the chilies in the blender along with a little of the stock and a block of cream cheese. I experimented with different types of cheese to give the soup the best body and flavor, and found that a mixture of cream cheese and shredded pepper jack ...
From seriouseats.com


CREAMY WHITE CHICKEN ENCHILADAS - DOMESTICALLY SPEAKING
Place rolled tortillas in a 9×13 greased baking pan. Pour the remainder of the cream of chicken soup / milk mixture on top of the rolled tortillas. Sprinkle the remaining Mexican cheese on top of the rolled tortillas. Bake at 350 for 20 minutes covered with foil. Then remove foil and bake for 10 additional minutes.
From domestically-speaking.com


EASY CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE | FOODTALK
2022-01-18 Step 2: In a large bowl, stir together diced chicken, taco seasoning, sour cream and 1/2 cup of cheese (reserve the other cheese for topping the enchiladas). Step 3: Lay a flour tortilla flat on a plate and fill it with a heaping 1/3 cup of the chicken mixture. Roll tightly. Step 4: Repeat until tortillas are filled.
From foodtalkdaily.com


CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP - SOUPNATION.NET
2021-10-31 Preheat oven to 350 degrees. In a medium-sized mixing bowl, combine soup, sour cream, green onions, and green chilies. Mix until well combined. Put half of the mixture in a separate bowl and add the chicken to it. Spread half of the remaining mixture, the one without chicken in it, on the bottom of a 9×13 pan.
From soupnation.net


CHICKEN ENCHILADA SOUP WITH CREAM CHEESE - THERESCIPES.INFO
Instructions. Add the chicken, beans, green enchilada sauce, salsa verde, salt and pepper to the crock pot. Cover and cook on low for 5-6 hours or on high for 3 hours. Stir the cornstarch into the heavy whipping cream. Then stir the heavy whipping cream, Monterey Jack Cheese and cream cheese into the crock pot.
From therecipes.info


CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP
All cool recipes and cooking guide for Chicken Enchiladas With Cream Of Chicken Soup are provided here for you to discover and enjoy ... Italian Cream Puff Dessert Puff Pastry Desserts With Pecans Soup Recipes. Oyster Artichoke Soup Recipe Galatoire's Best Soup Recipes Famous Chefs Good Vegetarian Soup Recipe Campbell's Tomato Soup Recipes Mexican …
From recipeshappy.com


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